Cassoulet de Truffes from A Table in Provence by Leslie Forbes
Monsieur Rousselet remembers with nostalgia the days when Gordes still celebrated its October fête day by leading a steer through the streets. Its fate? To become ‘une bonne daube de boeuf’ for...
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Ingredients
- salt
- pepper
- 1 oz/25 g Chanterelles or ceps (or cultivated mushrooms if necessary) finely chopped
- 1-2 tbsp/ 15-30 ml warm water
- 1 fresh black truffle 1-1/2 oz/25-40 g, scrubbed
- 2-3 oz/ 50-75 g puff pastry
- 1/2 oz/10 g very good unsalted butter
- 1 egg, beaten
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